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Kukicha Crust Chicken Pesto Pizza

John Winter TeaChef Level 1

A gourmet, homemade pizza featuring kukicha tea in the crust.



  • Dough:
  • 1 package active dry yeast
  • 1 1/2 c. hot water
  • 1 tbsp. kukicha tea leaves
  • 1/2 tsp. brown sugar
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 3 1/3 c. flour
  • Toppings:
  • 1 jar pesto sauce
  • 1 green pepper, diced
  • 1 small onion, diced
  • 3/4 c. chopped white mushrooms
  • 2 c. shredded mozzarella cheese
  • 1 c. crumbled feta cheese


Brew tea in water and steep 5 min. Strain leaves. Cool tea to 110°F.

Combine yeast, sugar, and brewed tea in a bowl and let it sit 10 min.

Add salt and oil to the liquid and mix. Mix in 2 c. flour. Place the dough on a floured surface and work in more flour until the dough is no longer sticky. Place the dough in an oiled bowl and let it rise for 1 hour.

Once the dough has risen, roll it out into a circle. Spread the pesto sauce on the dough, place the toppings, and finish with cheese.

Bake in a preheated oven at 425°F for 25-30 min., or until the dough is a golden brown.

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